2. In a bowl, stir together cocoa powder, flour, salt, and baking powder. Set aside.

3. In the bowl of an electric mixer fitted with the paddle beater, beat the eggs and sugar on high speed until very thick and more than double in volume, about 5 to 7 minutes.

4. Reduce mixer speed to low, add the dry ingredients, butter, and vanilla. Beat until just blended. Pour the batter into the prepared pan and spread evenly.

5. Bake until the brownies are set and a toothpick inserted into the center comes out with a few moist crumbs attached, about 25 minutes. Transfer the pan to a wire rack and let cool completely, about 1 hour. Cut into 20 pieces.

6. Spoon or pour a generous serving of caramel over each brownie.

For the ultimate indulgence, you can stir in 1 to 1 1/2 cups of your favorite add-in cravings. Some of our favorites are bittersweet and/or white chocolate chips; bits of dried apricots, cherries, and cranberries; and chopped toasted nuts, especially walnuts, almonds, and cashews.

1. Bring cream to boil in heavy medium saucepan, or microwave on high for 2 minutes. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in vanilla. Pour into medium bowl. Cover; chill until firm, about 3 hours.

3. Place each different topping in its own bowl. Roll truffles quickly between hands into little balls. Roll 1/3 of truffles in each topping, and put into candy cups. Cover with plastic; chill or freeze until ready to serve. (Can be made 2 weeks ahead, or frozen, tightly wrapped, for one month.)